Thursday, January 20, 2011

I drink tea by the gallon. And sometimes, you just need a bit of sweetness to accompany your tea. This is that cake.

Now that it is citrus season, bring out the oranges and make this light, not-too-sweet tea cake.

Beat together some butter, sugar, hella orange zest and create a lovely cake. I was thinking of glazing it, but went with the powdered sugar topping. That is perfect. You can dress it up with some orange segments too.

The recipe says it serves 8. What?! How big are those pieces? I cut mine into 16 pieces.

1. Preheat oven to 350°F.
2. Prep an 8-inch square baking pan (I line mine with parchment and spray with Pam with flour).
3. In a medium bowl, whisk together dry ingredients. Set aside.
4. Rub the zest with the granulated sugar until damp. This will make the sugar very fragrant.
5. Cream the butter and sugar (with zest) with a paddle attachment until creamy (2 minutes).
6. Add eggs one at a time.
7. Add sour cream and orange juice to blend together.
8. Add flour mixture until just incorporated. Don't overmix.
9. Spread into pan and bake until toothpick comes out clean...about 30-40 minutes.
10. Cool in pan for 10 minutes, then turn out onto cooling rack.
11. When completely cooled, dust with powdered sugar.
12. Pour yourself and your friend a cup of tea or coffee, and enjoy!

This looks delicious! I made an orange cake with orange butter cream frosting for Christmas! I love the powdered sugar topping on your cake! Have a wonderful day . . . I wish computer screens were scratch & sniff!